Mexican-Spiced Beef Strip Burrito Bowl
with Cauliflower Rice & Salsa
Tonight’s dinner will bring a zap of flavour to the table with beef seasoned in our Tex-Mex spice blend. Soften everything with a fluffy cauliflower rice and a cooling salsa. Your mouth will be watering before the meal is even served.
This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
3 clove
garlic
1
carrot
1
tomato
1 bag
herbs
1 bunch
spring onion
1 packet
cauliflower rice
1 packet
beef strips
1 packet
tomato paste
½ tin
sweetcorn
1 sachet
Tex-Mex spice blend
Not included in your delivery
olive oil
1 drizzle
white wine vinegar
10 g
butter
(Contains Milk; )
½ cup
water
Nutrition Values
Utensils
Cooking Steps
• Finely chop garlic. Grate the carrot. Roughly chop tomato and herbs. Thinly slice spring onion. Drain sweetcorn (see ingredients). • Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a medium bowl. • To the bowl of charred corn, add tomato, herbs, a pinch of salt and a drizzle of white wine vinegar and olive oil. Toss to combine. Set aside.
TIP: Cover the pan with a lid if the corn kernels are “popping” out.
• Return the frying pan to high heat with a drizzle of olive oil. Cook cauliflower rice until softened, 2-4 minutes. • Add 1/2 the garlic and cook, stirring, until fragrant, 1 minute. Season with salt and pepper, then transfer to a bowl and cover to keep warm.
• SPICY! The spice blend is mild, but use less if you're sensitive to heat. • Return the frying pan to high heat with a drizzle of olive oil. When oil is hot, cook carrot and beef strips, tossing, until browned and cooked through, 1-2 minutes. • Reduce heat to medium, then add Tex-Mex spice blend, tomato paste, the butter and remaining garlic and cook until fragrant, 1 minute. • Add the water and simmer until slightly thickened, 2-3 minutes. Season to taste.
• Divide cauliflower rice between bowls. Top with Mexican-spiced beef and corn salsa. • Garnish with spring onion to serve. Enjoy!